Orange-Glazed Chicken Wings with Miso Sweet Potato Salad & Ginger Bok Choy

Orange-Glazed Chicken Wings

with Miso Sweet Potato Salad & Ginger Bok Choy

Group Created with Sketch. 40 min
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500 Calories Or Less
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  • icon-servings Created with Sketch.
    6 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving

Chefs, it’s wing night! These chicken wings are roasted with an irresistible glaze made from sweet, citrusy orange marmalade, soy glaze and a touch of rice vinegar. On the side, we’re serving up a creamy sweet potato salad that gets plenty of deep, savory flavor from white miso paste and scallion. To round out the meal, we’re sautéing tender baby bok choy with fresh ginger. All together, it makes for a fun, satisfying dinner—and best of all, we’re sending you enough for leftovers!

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Roast the chicken wings:
1 Roast the chicken wings:

Preheat the oven to 475°F. Line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels and place on the foil-lined sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven, leaving the oven on.

Cook & dress the sweet potatoes:
3 Cook & dress the sweet potatoes:

While the chicken wings continue to roast, add the sweet potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the sour cream, miso paste, white bottom of the scallion and half the vinegar. Stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Make the glaze & finish the chicken wings:
4 Make the glaze & finish the chicken wings:

In a small bowl, combine the soy glaze, orange marmalade and remaining vinegar. Evenly brush or drizzle the tops of the roasted chicken wings with the glaze. Return to the oven and roast 8 to 10 minutes, or until browned on top. Remove from the oven.

Cook the bok choy:
5 Cook the bok choy:

While the glazed chicken wings roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy stems are tender and the leaves have wilted. Transfer to a serving dish.

Serve your dish:
6 Serve your dish:

Transfer the finished chicken wings to the serving dish of cooked bok choy. Serve with the dressed sweet potatoes on the side. Garnish with the green top of the scallion. Enjoy!

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Roast the chicken wings:
1 Roast the chicken wings:

Preheat the oven to 475°F. Line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels and place on the foil-lined sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven, leaving the oven on.

3 Cook & dress the sweet potatoes:

While the chicken wings continue to roast, add the sweet potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the sour cream, miso paste, white bottom of the scallion and half the vinegar. Stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

4 Make the glaze & finish the chicken wings:

In a small bowl, combine the soy glaze, orange marmalade and remaining vinegar. Evenly brush or drizzle the tops of the roasted chicken wings with the glaze. Return to the oven and roast 8 to 10 minutes, or until browned on top. Remove from the oven.

Make the glaze & finish the chicken wings:
Cook the bok choy:
5 Cook the bok choy:

While the glazed chicken wings roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy stems are tender and the leaves have wilted. Transfer to a serving dish.

6 Serve your dish:

Transfer the finished chicken wings to the serving dish of cooked bok choy. Serve with the dressed sweet potatoes on the side. Garnish with the green top of the scallion. Enjoy!

Serve your dish: